Irfan was sick once upon a time and so I thought about all of the good-foods-when-your-sick that was in our kitchen and combined it with oatmeal. The result? Delicious! So delicious that we eat the brekkie just cuz! Getting sick just got a bit more pleasant folks 😉
1/2 cup oatmeal
1/2 cup almond milk (or any milk of your choice)
1 tbsp grated ginger
1 tsp turmeric
1/4 tsp cinnamon
1 tsp honey (or to taste)
1. Place milk and oatmeal in a pot on the stove and bring to a boil
2. Lower heat, add remaining ingredients and simmer for 5-10 minutes
3. Top with pumpkin seeds and whatever else you fancy ( I added flax and more grated ginger)
This is a great super quick week day meal. Add with a side of greens and roasted veggies and it turns out to be an incredibly satisfying meal!
1 (14-ounce) block extra firm tofu
1 tablespoon white miso
6 tablespoons warm water
3 tablespoons finely grated ginger
Vegetable oil for frying
Scallions and sesame seeds for garnish (optional)
1. Drain and rinse tofu. Cut into pieces.
2. In a small bowl, mix together miso, water, and ginger.
3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
4. Pour miso mixture over and between tofu slices and cook until sizzling.
5. Just before serving, garnish with scallions and sesame seeds.
I’m always looking for new recipes to use in my Blendtec – this one has to be on of my favs!
This was so delicious, the whole batch lasted a total of 2 days in our fridge 🙂
3 cups hazelnuts
4 tbsp cocoa powder
1/4 – 1/2 cup coconut sugar or honey
pinch of salt
1. Preheat the oven to 350°F (176°C) and place the hazelnuts on a rimmed baking sheet. There should only be a single layer. Use more baking sheets, if necessary.
2. Roast the nuts for 15 minutes, stirring after every 5 minutes. The hazelnuts will be fragrant when ready and the skins will start to crack.
3. Place the nuts in the centre of a spread-out clean kitchen towel. Bundle it up and then rub the nuts together to remove the skin. This should remove about half of the skin and that’s enough. The nuts should still be warm but not super hot at this point. If they are hot, wait for a few minutes, until they’re just warm, before placing in the food processor. Also be sure not to let the nuts cool down completely – it’ll process quicker if the nuts are still warm.
4. Transfer the roasted nuts to the Blendtec or food processor and process until it’s very creamy like peanut butter. It’ll depend on what your using, but it takes about 30 seconds to 1 minute in the Blendtec.
5. Add the rest of the ingredients and mix again.
6. Spoon the butter into a glass jar and refrigerate for up to 2 months (if it lasts that long).
Courtesy of Texanerin Baking
O man, this one is soooooo good! I basically make it more than I care to share. It is my go to “people coming over, o no, I need to make a quick dessert!” or “I want something amazing and sweet and not so unhealthy to eat”.
This hits the spot every time.
1.5 cups rice flour
3/4 cups coconut sugar
1 tsp baking soda
pinch of salt
1 tsp vanilla
3 eggs (or 3 tbsp chia combined with 3 tbsp water)
1 stick butter softened (or vegan butter like earth balance)
3 very ripe bananas, mashed
2 handful chocolate chips or cocoa nibs
handful of walnuts (optional)
handful of shredded coconut (optional)
1. Heat oven to 350 Degrees F
2. Mix dry ingredients in a bowl
3. Mix wet ingredients in another bowl
4. Mix dry and wet ingredients together
5. Pour into greased and floured bread baking pan
6. Sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife (if using)
7. Add remaining chocolate chips and coconut on top
8. Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.
9. Optional: to make into a cake, you can add chocolate icing
Adapted from Coconuts and Cardamom
This one is such a great winter soup! I had pretty low expectations (thank you meditation!) and it turned out amazing! We gobbled it up in no time. Next time, I will double or triple the batch to freeze – you should do the same! 🙂
Serves: 6-8 people
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, minced or grated (1 tablespoon)
2 medium beets peeled and diced
2 medium carrots, sliced
1 celery stalk, sliced or chopped
2/3 cup dried green or brown lentils, rinsed
1/2 teaspoon dried thyme
5 cups vegetable stock or water
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper to taste
lemon juice, to taste
1. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute.
2. Add the beets, carrots and celery. Stir for 1 minute.
3. Add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add turmeric, paprika and thyme, then bring to a boil.
4. Reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes (or about 15 minutes in a pressure cooker). Add more vegetable stock or water as desired.
5. Season with salt and black pepper and lemon to taste, and serve hot or warm.
Adapted from FoodAndSpice
Okay folks, this one was a hit! I’ve made BBQ Tofu before but this ones takes the cake (or the tempeh tehehe!)! Not only was it sooo tasty BUT it was made from scratch! That’s right people, no store bought bbq sauce for me! And it shouldn’t be for you either – homemade bbq sauce is apparently SO easy! Who would’ve thought it?!
1 pack tempeh
2 tablespoons olive oil
1 small yellow onion, minced
1 garlic clove, minced
1 1/2 teaspoons peeled and minced fresh ginger
1 (14 ounce) can crushed tomatoes
1/4 cup unsulphured molasses
1 tablespoon Dijon mustard
3 tablespoons tamari or 3 tablespoons other soy sauce
1 tablespoon rice vinegar (I used regular b/c didn’t have rice)
1/8 teaspoon cayenne
1. Place the tempeh in a medium-sized saucepan with water to cover, bring to a simmer, and cook for 10 minutes. Drain the tempeh and pat dry. Set aside.
2. Heat the oil in a large skillet or wok over medium heat. Add the tempeh and cook, turning, until browned on both sides, about 5 minutes total. Remove with a slotted spoon and set aside.
3. Add the onion, garlic and ginger to the skillet, cover and cook, stirring a few times, until softened, about 5 minutes.
4. Stir in the tomatoes, molasses, mustard, tamari, vinegar and cayenne and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, to thicken the sauce slightly and develop the flavours, about 15 minutes.
6. Return the tempeh to the sauce and cook for 10 minutes longer, then serve.
Courtesy of Food.com
This was my first time making green curry AND serving it – I was pretty nervous! I rarely serve meals to dinner guests that I haven’t made for myself before. I lucked out with this one though! This was pretty delicious if you ask me (or any of my dinner guests :P)!
GREEN CURRY PASTE
1 stalk fresh lemongrass, sliced finely and minced OR 3 Tbsp. frozen or bottled lemongrass
2 tsp. ground coriander
1/2 tsp. ground cumin
3 Tbsp. Braggs (to taste)
1-2 tsp. brown sugar (to taste)
1-3 green chilies, minced (to taste)
1 small onion
3 cloves garlic
1 thumb-size piece ginger, sliced
2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp. fresh lime juice
1 loose cup chopped fresh coriander leaves and stems
1/4 cup fresh basil
2 kaffir lime leaves, OR substitute 1 bay leaf
1 can good-quality coconut milk
1.5 to 2 cups firm tofu sliced into cubes
1/2 pound shiitake mushrooms, stems trimmed, halved if large
1/2 pound green beans, trimmed and cut in half crosswise
4 heads baby bok choy (6 ounces), halved lengthwise
1 red bell pepper, cut into 1-inch pieces
1/2 cup fresh basil, roughly chopped
2-3 Tbsp. oil for frying
1. Drain tofu (I usually put the tofu between two plates and put something heavy likes books on top to drain the tofu).
2. To make the green curry paste, place all paste ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
3. Place oil in wok or deep frying pan. Turn heat on medium-high and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add tofu and stir to combine.
4. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about 5 minutes.
5. Add all veggies and stir and continue cooking for 2-3 minutes, or until veggies are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice. If not salty enough, add up to 2 Tbsp. more Braggs, or sea salt. If too salty, add a little fresh lime or lemon juice. If too spicy, add more coconut milk until desired taste is reached.
7. To serve, transfer to a large serving bowl or plate up individual portions. Sprinkle generously with fresh basil.
8. Accompany your curry with brown/jasmine/coconut rice or your choice of noodles.
Adapted from About.com